Cookery / food by ingredient: fish and seafood Books

Book SynopsisCooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

Read more less

Book SynopsisSeaweed is delicious, nutritious, and environmentally friendly – `gold from the sea,’ in the words of the authors of Ocean Greens. It’s `one of the world’s most sustainable and nutritious crops’ (The New Yorker) and one of `nature’s climate warriors’ (Atlantic). Now, this all-in-one guide to the incredible variety of seaweeds and sea vegetables is available to us to cook with, including kombu, wakame, sea parsley, sea lettuce, chlorella, dulse, marsh, sea lavender, spirulina, sea spaghetti, nori, hijki, arame, and agar! On the cutting edge of food and sustainability, seaweeds and sea vegetables are good for both you – as they’re positively overflowing with nutrients – and the planet, with the potential to drastically reduce our carbon footprint. Seaweed acts like a sponge, as it absorbs sunlight and nutrients directly from the sea to grow, producing the oxygen we need to breathe in return. It’s rich in protein, full of macro and micro nutrients such as amino acids, iron, and calcium, and a natural source of omega-3 and iodine. Ocean Greens introduces a variety of edible seaweed and sea vegetables – and explains what each is, its nutrient content, how to farm and harvest it, and its various taste sensations. Seaweed in many forms feature in the 50 delicious, nutritious (and all-vegan) recipes that will be irresistible to home cooks who are eager to embrace the next big cuisine.

Read more less

Book Synopsis"Bart van Olphen elevates canned tuna to the heights of deliciousness."--The New York Times Scrumptious recipes for tuna, mackerel, herring, and more--so tasty, you won't believe it's from a can! Quick: What ingredient is delicious, sustainable, easy to store, and adds protein and healthy fats to any dish? Why, it's tinned fish, of course! Whether you're a seafood lover or a home cook craving something new, The Tinned Fish Cookbook is for you. Sustainable fishing advocate Bart van Olphen shines a light on the superstar potential of canned tuna, salmon, anchovies, and more, with recipes that are ready in a jiff. Here are hearty mains from Tuna Lasagna to Mackerel and Potato Frittata, fresh salads like the classic Nicoise Salad and crisp Crab and Fennel Watercress Salad, and creative takes on normally less-fishy fare, such as Anchovy Dumplings, Salmon Pizza, and Quinoa Tabbouleh with Sardines. The possibilities are endless--and the photos by David Loftus are irresistible. What's more, Bart dives into the wonders of modern fishing and canning, helping you recognize eco-friendly fish, so you can enjoy your ocean-to-plate meal with confidence. There's more to tinned fish than ever before!Trade Review"Bart van Olphen, a YouTube fish fanatic, entrepreneur and chef . . . gave me my favorite recipe of the new season."--Sam Sifton, The New York Times Magazine "For the ardent sustainable eater or the seafood fanatic trying to rein in the swordfish eating in favor of cheaper, better-for-the-planet fish, this tiny little book is a perfect (and adorable) guide."--Epicurious "A lot of [us] don't really know what to do with all those cans of sardines and mackerel . . . Along comes The Tinned Fish Cookbook."--Esquire "[The Tinned Fish Cookbook] realizes the potential of canned seafood with 45 recipes for tuna, mackerel, herring, and mussels."--Publishers Weekly "Bart is my fish hero . . . I'm off to buy some tinned fish!"--Jamie Oliver

Read more less

Book SynopsisRock-happy chefs Pär-Anders Bergqvist and Anders Engvall have created the ultimate seafood cookbook filled with fifty-two recipes, one for each week of the year. Each dish features the appropriate seafood for the season and a fun song to rock out to when preparing it! You’ll be whipping up canapés, soups, salads, paella, sauces, sushi, and stir-fries with two of Sweden’s finest chefs. Filled with stunning full-color photographs, this cookbook will have you humming along to Metallica while preparing grilled halibut with red wine sauce, or dancing to Weezer’s Blue Album while making fried cod fillet with pumpkin purée and shallots. You’ll also learn to make fried monkfish with roasted pepper, olives, and garlic sauce; Bloody Mary-style mussels; clam chowder with roasted corn; baked cod with beets and feta; and tuna burritos with fresh salsa, all while the sounds of AC/DC, the White Stripes, Kiss, Smashing Pumpkins, and the Beatles stream through the air. This eye-catching cookbook has recipes that can be easily prepared in under an hour and includes various original facts and insights by these award-winning chefs.

Read more less

Book Synopsis

Read more less

Book SynopsisFirst published in 1983, The California Seafood Cookbook has sold 128,000 copies—and counting!This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half of the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Read more less

Book SynopsisIntroducing Alaska’s answer to the Pioneer Woman: Two sisters share their remarkable life story as fisherwomen of the Aleutian Islands—plus 50 sustainable seafood recipes that honor the beauty of wild foods. Share in the remarkable and wild lives of Emma Teal Laukitis and Claire Neaton, the Salmon Sisters, who grew up on a homestead in the Aleutians where the family ran a commercial fishing boat in the Alaskan sea. Their book reveals through stories, recipes, and photography this outward-bound lifestyle of natural bounty, the honest work on a boat's deck, and the wholesome food that comes from local waters and land. Here are creative and simple ways to enjoy wild salmon, halibut, and spot prawns, as well as simple crafts and ideas for exploring the natural world. The sisters are committed to sustaining and celebrating the seafaring community in Alaska, and their business of selling products related to and from the ocean donates a can of wild-caught fish to local food banks for each item purchased. “To flip through the pages of Emma Teal Laukities’s and Claire Neaton’s new cookbook . . . is to be whisked away on an adventure in the country’s northernmost state.” —Martha StewartTrade ReviewA Pacific Northwest Booksellers Association Bestseller"To flip through the pages of Emma Teal Laukities's and Claire Neaton's new cookbook...is to be whisked away on an adventure in the country's northernmost state...Part memoir, part guide to resourceful, resilient living, their book showcases how to cook seasonal, sustainable seafood."—Martha Stewart"The Salmon Sisters’ cookbook aims to be an entry point for anyone looking to add more seafood to their diet and support the nation’s small-scale fishermen in the process."—Outside"For a bit of atmospheric escapism to the Aleutian Islands in Alaska, check out The Salmon Sisters, a seafood-centric cookbook by fisherwomen Emma Teal Laukitis and Claire Neaton."—TASTE"[A]n informative, entertaining, and inspiring approach sure to resonate with seafood lovers of all skill levels."—Publishers Weekly"A sound addition to cookbook shelves focusing on fish and the fishing life. Family stories mixed with recipes create a captivating experience."—Library Journal"When not actively working the nets, the [Salmon Sisters do] a lot of the cooking, both on land and boat, learning to cope with dwindling fresh vegetable supplies on weeks-long fishing expeditions. This cookbook replicates the recipes the sisters have developed. They are generally simple, emphasizing the fish’s freshness and complementing with herbs and onions or garlic. Yet they don’t hesitate to branch out with cardamom-date waffles, about as tropically sourced as can be imagined. Alaskan fish species and the means of catching them are laid out with easy-to-understand drawings and text."—Booklist"[The Salmon Sisters] are supporting their community by protecting a way of life and Alaskan salmon."—Civil Eats

Read more less

Book SynopsisOpen up the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. A place of resilience and cherished traditions. While the landscape is vast, the community is tight-knit. This is the world of the Salmon Sisters and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food. The cookbook is organised by season. In each section, readers will find: Recipes ideal for the home cook Illustrated rituals and traditions. Stories from Alaskan women on living and eating well. A Solstice or Equinox menu to celebrate the seasonal harvest. Expansive and intimate photography. The recipes and projects are delicious and satisfying. For example, forage spruce tips and make Spruce Tip Ice Cream. Jig for a halibut and then make Halibut Burgers with Wild Chimichurri.Trade ReviewTop music and book gifts for 2023 — Seattle Times"No matter how far from Alaska one resides, the Salmon Sisters offer readers a multisensory connection to their wild and wonderful home."Shelf Awareness"Laukitis and Neaton focus on how to enjoy the abundance of nature while practicing stewardship of the land, and protecting all its resources. This important message will resonate with many environmentally conscious-readers, and it is presented alongside recipes that make the most out of ingredients straight out of the wilds of Alaska: foraged herbs, salmon prepared over an open-fire, pickled kelp. It's a cookbook that celebrates abundance, and pays tribute to precious landscapes that offer us such satisfying meals."Food & Wine magazine“One thing we need more in this world is people who truly love every bit of what they do. This book celebrates just that. Emma Teal Laukitis and Claire Neaton make me want to escape to Alaska and go fishing and then cook a gorgeous feast with their recipes. You will too.” —Renee Erickson, chef and co-owner of Sea Creatures Restaurants, author of A Boat, a Whale & a Walrus and Getaway "Open the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. . . This is the world of the Salmon Sisters, and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food."The Chuckanut Reader"In exploring and writing about the place that they love, Emma Teal Laukitis and Claire Neaton give us a seat at their Alaskan table ... Harvest & Heritage is as much a cookbook as it is a call to rethink our own relationship to the place we live, the stories we tell, and the people we spend our time with."—Anna Brones, artist, writer, and co-author of Fika: The Art of the Swedish Coffee Break “The Salmon Sisters’ new cookbook is a beautiful celebration of how deeply the seasonal changes of the Alaskan landscape shift and shape what you eat, when, and with whom.”—Julie Pointer Adams, author and photographer of Wabi-Sabi Welcome and Al Fresco "These pages are full of all that is charming, rugged, and delicious about Alaska. The Sisters’ life-earned wisdom translates into a manual for a good life lived anywhere."—Barton Seaver, chef and author of The Joy of Seafood and American Seafood "As an Alaskan, I value not just the outstanding recipes, photographs, and graphics but the attentions to our seasonal round of harvesting and the importance of sustainability and protecting the environment."—Nancy Lord, author of Fishcamp and Early Warming"In their new cookbook, the Salmon Sisters share 60 recipes and 35 traditions that anchor them to the seasonal rhythms of the land and sea of their Alaskan home."—Seattle TimesTable of ContentsIntroduction: Celebrate the Seasons of Alaska with UsSpring Introduction to SpringRecipesSourdough Cinnamon RollsSmoked Salmon Scramble with Caper-Dill Cream on ToastDill Bullwhip Kelp PicklesFancy Spring ButtersSautéed Fiddleheads with Pine Nuts, Lemon, and OreganoWild Nettle GnocchiHalibut Burgers with Wild ChimichurriLemony Clam Pasta with Crushed PistachiosWild Salmon Noodle SoupRhubarb-Cream–Filled DoughnutsGrilled Oysters with Miso Seaweed ButterSpring Equinox FeastSpring Greens and Flower SaladSpring Greens and Sea Salt Sourdough FocacciaMussels with Spring Onions, Sorrel, Cider, and CreamRhubarb-Mint Gin & TonicSpruce-Tip Ice CreamTraditionsGrow Sprouts in a JarHarvest Seaweed for Your GardenPlant an Herb GardenForage FiddleheadsHarvest Wild NettlesJig for a HalibutDig for ClamsTap a Birch TreeMake Your Own Sea SaltForage Spruce Tips Summer Introduction to SummerRecipesSuper Berry MuffinsCast-Iron Baked EggsFancy Toast with Homemade Ricotta and Salmon CaviarCured Salmon with Cucumber and Seaweed Salad in Lemony Cream DressingTinned Octopus, Avocado, and Tomato Salad with Lime-Cilantro DressingRoasted Beets and Carrots with Anchovy Herb ButterFried Oyster ToastTinned Salmon Niçoise SandwichSmoky Citrus, Soy, and Herb Cedar-Plank-Grilled SalmonMiso Salmon and Soba Salad BowlSea Salt Fireweed-Honey PieSummer Solstice FeastSmoked Salmon Panzanella SaladFireweed (Hard) LemonadeAlaska Seafood BoilLemon Olive Oil Cake with Lemony Buttercream Frosting and BlueberriesTraditionsPick Wild BerriesCelebrate the First FishMake Salmon CaviarHarvest Edible SeaweedMake Fish JerkyCook Fish over a FireShare Your Harvest with Your CommunityPress FlowersMake Fish StockEat Wildflowers Fall Introduction to Fall RecipesCrab Omelet with Wild Mushrooms, Caramelized Onion, and BrieSmoked Salmon-Chive Buttermilk BiscuitsPumpkin Spice PancakesApple, Rhubarb, and Cranberry ChutneyCrispy Turmeric Rice with Toasted Almonds and HerbsPan-Seared Scallops with Honey-Cider GlazeTinned Salmon Carbonara with Arugula and Pine NutsGrilled Halibut Tacos with Avocado-Cilantro Crema and Pickled OnionsSockeye Salmon Thai Red Curry with Chili CrispGarlic Butter Wild Alaska Spot Prawns with Stir-Fried NoodlesChocolate Peanut Butter PieFall Equinox FeastHarvest Moon Old FashionedSeafood Charcuterie BoardCreamy Tomato Soup with Basil PestoBlack Cod with Wild Mushrooms and Kale over Creamy GritsOrange and Rosemary Upside-Down CakeTraditionsForage Wild MushroomsLearn the Basics of CanningQuick Pickle Your Garden VegetablesHarvest and Dry HerbsPreserve Your CatchCreate Your Own Seasoning BlendsGather Rose HipsMake Your Own Herbal TeaWinter Introduction to WinterRecipesNutty Cinnamon Banana SmoothieSmoked Salmon Strata with Goat Cheese and DillCreamy Steel-Cut Oats with Maple Applesauce and WalnutsCrispy Smashed Potatoes with Salmon CaviarSmoked Salmon Pesto PizzaFish Pie with Lemon-Dill Cream SauceFancy Crab Mac & CheeseShrimp and Crab GumboSalted Caramel Apple PieWinter Solstice FeastRosemary NegroniRoasted Broccolini and Carrots with Tahini DressingOyster StewSalmon DumplingsChewy Ginger Chocolate CookiesTraditionsGrow Bulbs IndoorsStock Your Pantry with StaplesLight Up the Night with Ice LanternsRelax and Rejuvenate in the SaunaGo Ice FishingMake Winter Bird GarlandsPour Homemade CandlesA Final NoteAcknowledgmentsIndex

Read more less

Book SynopsisFor oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking to bring out the “oh!” in oysters. Since oysters are grown and harvested in some of the most beautiful environments on earth, the book is brimming with scenic as well as food photography. The delectable oysters grown along the West Coast—which include Pacific, Kumamoto, Olympia, and Eastern and European Flat species--are the stars of this beautiful cookbook celebrating oysters.Trade Review"It’s more a comprehensive study than your standard recipe book, sprinkled with anecdotes to illustrate how oysters have a way of bringing people together"—Seattle Met "From creamy Pacifics to sharp European Flats, Nims takes the reader on a journey up and down the Pacific coast." —TableTalk Northwest"Besides the many recipes, we find all the information we need to know about oysters: their history, biology, oyster hatcheries and growing regions on both coasts."—Tulsa Book Review “Oysters: Recipes that Bring Home a Taste of the Sea provides all the big details on how to grow, select, shuck, slurp and adore Pacific coast oysters. It’s a practical introduction for the oyster-squeamish as well as an inventive resource for the oyster initiate.” —The Herald“Celebrate this tasty bivalve in every way, you’ll be sure to find a new favorite oyster recipe – I know I did!” —Kathy Casey “A simply fantastic specialized cookbook, Oysters is very highly recommended for personal, family, professional, and community library cookbook collections.” —Midwest Book Review“The cover just jumps out to oyster lovers...but like an oyster itself, it’s the inside that really wins you over.” —Tasting Room Radio"Cynthia Nims knows Pacific Northwest cuisine, and her latest book dives into the beautiful and occasionally murky waters of oysters." —Great Northwest Wine“Check out the just-released Oysters: Recipes that Bring Home a Taste of the Sea.”—Wired “You’ll find 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking. The delectable oysters grown along the West Coast…are the stars of this cookbook.” —Edible East Bay “The best methods of buying, cooking (or not!) and eating.” —Good Stuff NW

Read more less

Book SynopsisFrom Rowan Jacobsen, America's go-to expert, the author of the trailblazing A Geography of Oysters, comes the ultimate oyster guide--a gorgeous, full-color, must-have book.A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since. With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America''s greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what's captured--and celebrated--in these pages.

Read more less

Book Synopsis

Read more less

Book SynopsisMake Incredible Sushi in Your Own Kitchen. Learn the essential techniques to make delicious, properly executed sushi with your own two hands, no matter your skill level. From creative rolls and classic nigiri to beautiful sashimi plates, these helpful tutorials will hone your skills with detailed photos that walk you through every motion and movement. Chef Andy Matsuda, a master sushi chef and founder of the Sushi Chef Institute, breaks down his most important lessons on rolling your rolls, cutting your fish and forming your pieces. You’ll sharpen your craftsmanship with each recipe you try—including how to master sushi rice—and foster a deeper appreciation for this traditional cuisine thanks to Chef Andy’s insights and wisdom. Follow along and make rolls of all varieties—Hosomaki (rice inside), Uramaki (rice outside) and Futomaki (thick rolls)—and enjoy recipes like the Tuna Dragon Roll, Salmon Sunset Roll, Rainbow Roll and more. Practice the classic cutting technique for nigiri (the Sogigiri Neta Cut) then make Tuna, Yellowtail and even Uni nigiri, along with fun variations for seared and marinated pieces. Learn the five most common sashimi cuts and plate up classic ensembles of Salmon and Scallop or Chef Andy’s Combination Plate. Helpful guides even teach you proper Japanese plating and garnishing styles, so you can achieve that quintessential sushi bar look. With Chef Andy’s expert guidance, you’ll make sushi like a master and enjoy your favorite Japanese dishes for years to come.Trade Review"Chef Andy shares my passion for bringing sushi and Japanese culture to everyone. His book is essential for any aspiring sushi chef." -- Nobuyuki "Nobu" Matsuhisa, owner of Nobu "This is one of the most informative books on making sushi! If you are an amateur or professional, this book is a must have." -- Hiroyuki Terada, creator of Diaries of a Master Sushi Chef "The only guide you'll ever need on making incredible and authentic sushi from one of the greatest instructors in the world. I'm very fortunate Chef Matsuda was my own sensei." -- Kyle Connaughton, Michelin star chef and owner of SingleThread, co-author of Donabe "Chef Andy's in-depth book is a must-have for those who want to learn everything about sushi!" -- Chef Andre Rush, White House chef and author

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisThe Hamptons is an exceptional enclave, where entertaining at home for small groups has long been a social staple. The Hamptons exerts an influence far beyond New York—its unique mix of luxury and old-world charm, which surrounds the villages, dunes, and beaches, has become synonymous with a coveted American lifestyle. It’s also a foodie paradise where many residents take a back-to-basics approach to dining. They shop their local farmers’ markets, they enjoy fishing, and they keep kitchen gardens. In The Hamptons Kitchen, simple recipes are deliciously paired with local wines and beers to make the most of local East End produce, seafood, meats, and cheeses. Divided into seasonal chapters, these recipes cover small plates, salads, large plates, and desserts. This is a celebration, through recipes and stories, of a beautiful place and a rustic-chic way of life that may be adapted to any local foodshed.Trade Review"An irresistible celebration of the Hamptons for those of us who love to eat and drink and cook." -- Gael Greene, from the foreword"Hillary Davis and Stacy Dermont capture the spirit of cooking and eating simply, seasonally, and locally in the Hamptons." -- Chef Éric Ripert, best-selling author and Daytime Emmy Award-winning host of Avec Eric"Hillary and Stacy have captured the true seasonality of the Hamptons in a beautiful book that evokes the heart and atmosphere of a proper Hamptons home, no matter where your own kitchen might be." -- Chef Alfred Portale of Portale Restaurant"What a beautiful ode to everything local . . . a cookbook that’s not only good for your body, but for your mind and soul as well." -- Chef Laurent Tourondel, James Beard Award-nominated author of Fresh from the Market"The Hamptons Kitchen gathers the growing, fishing, and cooking traditions of eastern Long Island into a recipe collection exemplary of the modern American Kitchen." -- Chef Ian Knauer, author of The Farm: Rustic Recipes for a Year of Incredible Food"The two women behind The Hamptons Kitchen are well placed to bring the soigné and verve of the farm-to-table Hamptons lifestyle alive for the home cook." -- Chef Pamela Morgan, author of Flavors and owner of Flirting with Flavors

Read more less

Book SynopsisFew dishes conjure as much New England nostalgia as clam chowder. But the northeast coast of America can stir up even more creative soups and stews than this traditional favorite. From forgotten classics like clam chowder’s Portuguese-influenced cousin, and fresh new flavors like Autumn Monkfish Stew, Malty Mussels Soup, and seasonal clam boils, this comprehensive cookbook embraces the locavore movement and sustainable seafood to expand our soup horizons. Complete with easy recipes for seafood broths and stocks, 33 native fish and shellfish profiles, and advice on how to befriend your local fisherman, New England Soups from the Sea will have readers feeling confident in their seafood knowledge and how to invent their own soups from New England’s ocean bounty. Paired with bright photography and the welcoming voice of a local New Englander, food writer Craig Fear boils all the charm of a seaside town into delicious, warming flavors.Trade Review"“New England Seafood Soups from the Sea is a compelling love letter to the tastes and traditions of a unique place. Craig Fear respects history while presenting these recipes with contemporary appeal. I can almost smell sea-fragrant steam rising from these pages like sea smoke rising off a quaint New England harbor.” " -- —Barton Seaver, chef/author of American Seafood"“New England Soups from the Sea is a beautiful representation of what a New England cookbook should be. Understanding and honoring the past of this iconic region's cuisine is vital to its future. Craig does an amazing job of describing the diversity of the New England waters and the cultures that helped shape how we eat on this coast. The book provides the building blocks and steps to make these delicious recipes successful.” " -- —Jeremy Sewall, chef/owner of Row 34, author of The Row 34 Cookbook"“If you want authenticity, New England Soups from the Sea is the cookbook for you, starting with carefully made stocks and broths. This book deserves a place in the collections of all serious cooks and chefs.” " -- —Sally Fallon Morell, president of the Weston A. Price Foundation, author of Nourishing Broth"“In New England Soups from the Sea, Craig Fear unveils a whole world of new soups, stews, bisques, chowders, and seafood boils. I love that I can find recipes for everything from the traditional New England species I grew up with and love, such as lobster, softshell clams, and haddock, to some of my more recent favorites like skate, black sea bass, squid, Jonah crab, and scup! As someone who eats a lot of seafood, I’m always looking for new ways to enjoy it and the recipes in this book are both delicious and easy to follow. Additionally, as someone who also very much cares about sustainability, I appreciate that the book covers this topic and celebrates New England fisheries that have continued to work hard to protect and preserve our seafood resources while feeding so many people.”" -- —Kate Masury, executive director of Eating with the Ecosysytem, author of Simmering the Sea

Read more less

Book SynopsisButtery, briny, light, and salty, seafood offers unique flavor profiles to prepare in myriad ways. Although it can feel daunting to achieve the perfect fish and shellfish dish at home, the right guidance can make all the difference. In For the Love of Seafood, former culinary instructor and seafood fanatic Karista Bennett provides 100 irresistible recipes to teach seafood literacy one meal at a time. Organized by difficulty, the three chapters of this book begin with short ingredient lists and steps, featuring recipes like Simple Fish Meuniere and Basic Pan-Cooked Sea Scallops. And as confidence grows, more complicated methods and exciting new ingredients appear in Roasted Salmon with Savory Strawberry Sauce, Grilled Shrimp Tacos, Lobster Rolls, Curried Halibut Cakes, and more. With bright photography and tips on sustainability and flavor pairings, this book is essential reading (and tasting) for anyone looking to improve their seafood game at home.Trade Review"Packed with tips and techniques, a host of traditional and contemporary recipes, and evocative photographs of the sea, For The Love of Seafood is a mouthwatering exploration of all things seafood. With healthy eaters looking to incorporate more seafood into their diets, Karista Bennett delivers a timely and delicious book, including information on sustainability and purchasing. You’ll fall in love with For The Love of Seafood - hook, line, and sinker!" -- Virginia Willis, Seafood Watch Blue Ribbon Task Force Chef and James Beard Award-winning cookbook author"For seafood lovers and people who want to include more in their diet, this book is an excellent resource on how to prepare and work with seafood. The recipes will excite your senses." -- Nik Sharma, James Beard finalist, author and photographer The Flavor Equation and Season"From page one of For The Love of Seafood, you’ll feel confident you can cook fish and cook it well. In addition to beautiful recipes for any occasion, Karista provides simple tips for buying seafood sustainable no matter where you do your shopping." -- Luci Petlack, PhD, sustainable living writer and creator of Luci’s Morsels"In For the Love of Seafood, Karista Bennett demystifies the art of cooking seafood from start to finish. With recipes ranging from weeknight dinners to special-occasion splurges, there is something for everyone in this book. And, the full-color photos of the finished dishes are so beautiful I want to dive in and have a bite! This book would be a welcome addition to any home cook’s library." -- Marie Saba, Chef and Cookbook Author

Read more less

Book Synopsis

Read more less

Book SynopsisSeafood is easy to prepare and endows a widerange of health benefits on those who eat it.The world? s oceans and inland waterways boastthousands of seafood species, and more than 300of those are harvested commercially and caught byrecreational fishers.We are also increasingly conscious of theimportance of sustainable fishing and the protectionof endangered species.Seafood is an integral part of our lifestyle.

Read more less

Book SynopsisThis is an indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes. If you have ever found yourself at the fishmongers feeling overwhelmed at the variety of fish available, then this is the book for you. Cooking fish doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at types of fish, including white fish and oily fish as well as shellfish. A comprehensive techniques section follows covering essential skills such as gutting, scaling, filleting and marinating. Once the basics have been mastered, choose from 50 delicious yet simple recipes, each clearly explained with step-by-step photography and text. "Cookery School: Fish" is a must-read for anyone looking to improve their skills in the kitchen and understand more about where the food we eat comes from.

Read more less

Book SynopsisThis is a complete guide to types, their preparation and cooking techniques, with 100 classic recipes shown step by step in 700 beautiful photographs. It includes tuna, salmon, haddock and oysters, as well as a whole host of unusual varieties, from abalone, tilapia and zander to the deadly - but delicious - fugu fish. It features over 100 inspirational recipes, with easy-to-follow, step-by-step instructions and full nutritional breakdowns. It includes soups, appetizers, mousses, pates and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining. Fish and shellfish are both delicious and nutritious, and this fabulous guide includes essential information about every type, from well-known varieties such as salmon and cod, to unusual shellfish and exotic fish. There are 100 enticing recipes, including classics such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, as well as contemporary creations such as Scallops with Samphire and Lime, and Roast Cod with Pancetta and Lima Beans. Combining a fascinating visual guide with exciting and accessible recipes and 700 photographs, this is the only book on identifying, preparing and cooking fish and shellfish that you will ever need.

Read more less

Book SynopsisNew title in the same series as bestselling The Stornoway Black Pudding Bible, The Italian Sausage Bible and The Macsween Haggis Bible Salmon can be eaten any time, and makes excellent starters, main courses, breakfasts and snacks, and there suggestions for all of these in this book. Due to its high protein content, omega-3 fatty acids and vitamin D, salmon is one of the most nutritious fish available, with many health specialists recommending that it should be eaten three times a week. In this handy and varied collection of recipes, award-winning chef Claire Macdonald demonstrates the enormous versatility of salmon in forty mouth-watering recipes which show you could eat salmon seven days a week and still never tire of it. Hot-smoked salmon, cold-smoked salmon, salmon fillets and Gravalax (salmon cured with sugar, salt and dill) all feature, together with a huge range of imaginative accompaniments, from beetroot, cheese and cream to bananas,tomatoes, garlic and prosciutto.Trade Review'She radiates a love of cooking and ... a love of eating' * Homes & Gardens *'Claire Macdonald is one of this country's most respected cooks' * Sunday Post *

Read more less

Book SynopsisIn today's world of ready meals and snacking, the value of healthy eating has never been more important. Seafood is one of the healthiest things you can put on your plate: fish is good for the heart, improves circulation, keeps your joints mobile and your eyes healthy, and is packed with minerals. There's even evidence it can boost your brain power. In this book, Sally MacColl presents 50 delicious tried-and-tested seafood recipes featuring produce from the waters around her home island of Mull, including salmon, trout, haddock and mackerel as well as mussels, langoustine, lobster, scallops and crab. Arranged in five main sections – Quick and Easy Fish Recipes, Quick and Easy Recipes with Smoked Fish, Quick and Easy Recipes with Shellfish, Favourite Fish Recipes, and Sides and Sauces – and featuring a host of mouth-watering dishes, from Smoked Salmon Hash to Scallops with Island Black Pudding and Garlic Butter, Sally also includes useful information on buying and preparing fish.

Read more less

Book SynopsisFrom Masterchef: The Professionals quarter-finalist Carla Lamont. This book shares the sensual beauty and bounty of the Isle of Mull through the eyes of restauranteur and MasterChef: The Professionals 2020 quarter-finalist Carla Lamont and photographer Dr Sam Jones. At Ninth Wave Restaurant, an enterprising couple have created one of Scotland’s hidden culinary gems. Multiple winner of Best Restaurant Award – VisitScotland, and two-time Winner of Restaurant of the Year – Highlands & Islands, Carla and her rugged fisherman husband Jonny have put Mull firmly on the food map. After lovingly renovating a granite bothy on their windswept croft, they opened Ninth Wave as the first high-end restaurant on the Ross of Mull. The food is an exhilarating blend of the traditional and modern, using the wonderful natural larder of Mull and influences from exotic cuisines from all over the world. Carla has gathered her experiences in this book full of magical imagery, tantalising recipes and quirky anecdotes about cooking, love, life and the challenges of running a restaurant at the edge of the Hebrides. Gloriously illustrated with atmospheric food and landscape pictures of an award-winning photographer, this memoir and cookbook captures the hedonistic joy of all that is the Ninth Wave experience.Trade Review'unusual and compelling ... a sure-fire winner for those in search of inspiration' * Herald *'The author shares the sensual beauty and bounty of the Hebridean island of Mull in this fine book which is elegantly illustrated by photographer Sam Jones' * Scotland Magazine *

Read more less

Book SynopsisScotland has some of the best seafood in the world, so we why don’t we eat more of it? Why don’t we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland’s coastline and over to the islands to capture the essence of our nation’s seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions. In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country. Features a foreword by Gary Maclean, winner of MasterChef: The ProfessionalsTrade Review'This is a book to make you roam, eat, and experience, not just whip up something nice for Friday's tea' -- Gaby Soutar * The Scotsman *'A fascinating melange of articles about food producers or gatherers, whether of fish, sea salt, scallops, mussels, and more; interspersed with recipes for dishes prepared with ingredients local to the area being covered' -- Ken Lussey * Undiscovered Scotland *'It is easily one of the most comprehensive seafood cookbooks I've seen' -- Rosie Morton * Scottish Field *'By including such a diverse range of recipes, all of which beautifully showcase Scotland’s coastal communities and their wonderful seafood, Ghillie Başan has not only created a cookbook that any home cook would love to own, but also something more... Seafood Journey is in many way, a snapshot of current-day Scotland' -- Paul Scott * Fishing News *'This is a book that will lead you to appreciate the stories of Scottish shellfish, as well as fall in love even more with the sea that bares them – it’s a catch!' * Shetland News *'This is a model cookbook - quirky, informative and a thoroughly good read' * Country Life *'Seafood Journey provides traditional, modern and multicultural easy-to-prepare recipes from each region' -- Maggie Ritchie * Scottish Field *

Read more less

Book Synopsis

Read more less

Book SynopsisIf you thought making sushi was strictly for the professionals, these easy-to-follow recipes will mean you never need to eat ready-made sushi again! Discover how to create delicious sushi in your own kitchen by following simple basic steps. Nigiri, maki, sashimi, temaki – all the different types of sushi are simply explained in this invaluable guide to making sushi at home. This is really easy party food, healthy snack food – and great fun for kids too, to make and to eat. This book begins by explaining how to cook the rice perfectly and then introduces simple rolled sushi using classic ingredients such as cucumber, tuna or salmon.Once you’ve mastered these easy ones you can explore more adventurous variations. The recipes use easy-to-source ingredients, including everything from spinach, asparagus and carrots to prawns, crab and smoked salmon. Also includes recipes for related raw bar dishes such as sashimi and poke, as well as great accompaniments, like fabulous pickles and three ways with wasabi.

Read more less

Book SynopsisThis is the first culinary history of a truly remarkable fish. Elisabeth Townsend follows cod around the globe, showing how its pursuit began with the Vikings, and exploring its influence on human affairs ever since. The book looks at the different ways cod has been caught, cooked and eaten, often by the descendants of explorers, enslaved people and traders. Cod examines the fish in the myths and legends of the North Atlantic, the West Indies, South America, West and Southeast Africa, and across the Indian Ocean to the Far East. It is a fascinating journey through cod fact and lore, and features delectable historical and contemporary recipes that showcase the myriad ways it can be consumed.Trade Review"Through a human lens, Townsend puts focus on this iconic fish, which has shaped our history, fed societies, and fueled economies for centuries. Richly illustrated, well-researched--no one has told the story better."--George A. Rose, honorary professor, Institute for the Oceans and Fisheries, University of British Columbia "Cod is an engaging celebration of the history, ecology, and deliciousness of an extraordinary fish that has sustained people worldwide for centuries, and a heartfelt plea for its future survival."--Darra Goldstein, founding editor of Gastronomica and author of Beyond the North Wind

Read more less

Book SynopsisFrom seaweed-wrapped maki rolls to tuna-topped nigiri, dive into this celebration of one of the world's favourite delicacies There are few foods more recognizble than sushi. Originating in Japan, the iconic fluffy white rice that's topped, wrapped or rolled with beautifully prepared fish and vegetables is an art form as much as it is a meal. This handy pocket guide will give you a taste of the following and much more:- Find food for thought with the history of sushi - Learn about different kinds of sushi, from the traditional to the modern, and how to eat it - Whet your appetite with delicate bites of trivia Discover mouth-watering recipes, allowing you to bring Japan to your very own kitchen Whether you are a curious beginner or a seasoned connoisseur, The Little Book of Sushi will be your handy guide to the bite-sized delicacy which has found favour all over the world.

Read more less

Book Synopsis

Read more less

Book SynopsisFish is a delicious and healthy food option, but many people find cooking it quite daunting, tending to default to a limited range of well-tried dishes. Alison Howe is here to inspire cooks to change that in her debut cookery book, Pescatarian Paradise. In this book, Alison encourages readers to create tasty seafood dishes packed with flavour, based on a wide range of cooking styes, including recipes for everyday meals and for special occasions. It provides the technical and cooking support needed to give readers the confidence to try something different and which tastes way better than they thought possible with a fish dish! This book focuses on fish caught in British coastal waters, and therefore widely available. Through the use of appropriate herbs, spices and cooking techniques it creates dishes that the author has personally enjoyed while travelling in regions as diverse as SE Asia, Europe, Scandinavia and North America. There are tips throughout the book anticipating issues that the reader might encounter, and ensures first-time success with each new recipe. This will make preparing these dishes stress-free, fun – and a pleasure to eat. Author proceeds will be donated to Cancer Research UK to support their vision to bring forward the day when all cancers are cured.

Read more less

Book Synopsis

Read more less